Banana Pudding Cake
Banana pudding and cake come together in this delectable dessert that promises to be a crowd-pleaser at any gathering.
Servings: 8 servings
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
Ingredients
Ingredients
- 3 pieces ripe bananas mashed
- 1 box vanilla cake mix
- 1 box instant banana cream pudding mix 3.4 oz
- 4 large eggs
- 1 cup water
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- Vanilla wafers for garnish
- Sliced bananas for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the cake mix and pudding mix.
- Add mashed bananas, eggs, water, oil, sour cream, and vanilla extract to the dry ingredients. Mix until well combined.
- Pour the batter into the prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, whip the heavy cream with powdered sugar until stiff peaks form.
- Spread the whipped cream over the cooled cake. Garnish with vanilla wafers and sliced bananas before serving.
Notes
For best flavor, chill the cake for at least an hour before serving. Store in the refrigerator covered with plastic wrap for up to 3 days.